Spinach Salted Egg Tart

Name: Spinach Salted Egg Tart
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g spinach; one slice bacon; 2 egg; 150ml Fresh milk; 6 Egg tart wrapper; A tablespoon Chicken soup powder; a little pepper; Some salt

by Yoona's chick's kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I used to order egg tarts every time I went to KFC, but now it seems to be a bit tired. From snacks to big ones, our family also loves small things, so I wondered what fresh things to try at home. Before I did it, I was worried that if it was not delicious, it was not a waste of effort. I also specially ordered the custard crust on the Internet. I am too lazy. Summer is here, but this one is delicious and nutritious."

Ingredients

50g Spinach
one slice Bacon
2 Egg

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150ml Fresh Milk
6 Egg Tart Wrapper
A tablespoon Chicken Soup Powder
a little Pepper

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Some Salt

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Spinach Salted Egg Tart

1. Prepare all the materials you need. Many people don’t know what bacon is. It’s usually sold in supermarkets.

2. Cut the bacon into small pieces first, then cut into thin strips

3. Fill the pot with water, bring to a boil, add some salt, add the spinach and blanch for a few seconds

4. The blanched spinach is rinsed in ice water, then squeezed out and chopped

5. Beat the eggs into the conditioning basin and mix well into egg juice

6. Combine chopped spinach, diced bacon, egg sauce, fresh milk, and seasonings, mix well

7. Preheat the oven and turn the temperature to 160 degrees for the upper/lower heat

8. I bought this from Taobao, it’s a bit deformed and I will make it myself next time

9. Then put the prepared egg liquid evenly into the tapioca until it is 80% full

10. Put it in the oven for 20 minutes, until the surface is slightly burnt.

11. Wow, it’s very delicious. The little guy has eaten several at once. It’s really different.

12. We not only want to eat special, but also nutritious and healthy...

Tips:
When you put the prepared egg mixture into the tart, it must not be too full, remember that it will overflow when you bake it, and the tart will not be too crispy.

The specific baking time depends on the power of the oven...